Summary

Ingredients

• 1 kg asparagus, white
• 0.5 ½ lemon (s), sliced (organic)
• Salt and pepper, freshly ground
• 400 g salmon
• 250 g shrimp (s), peeled and cooked
• 125 g crab meat (cooked crayfish tails)
• 1 bunch parsley
• 1 bunch chives
• some white wine
• 4 tablespoon yogurt
• 1 teaspoon horseradish, grated
• Vegetable broth, grained

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Instructions

1. Peel the white asparagus, trim the ends, and add to boiling salted water with the sliced lemon. Cook for up to 15 minutes, depending on thickness and preference, until tender.
2. While the asparagus cooks, blend the parsley and chives with the yogurt, vegetable broth, grated horseradish, and a splash of white wine until smooth. Season with salt and pepper to taste.
3. Place the salmon and crayfish tails in a microwave-safe container, cover, and heat at 600 watts for about 5 minutes until the salmon reaches 63°C (145°F) internally.
4. Drain the asparagus and arrange on preheated plates. Drizzle the herb sauce around the asparagus and arrange the salmon, shrimp, and crayfish tails decoratively alongside.